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@clefty
It's been a while since I've been on this thread. Last night we had MOC's home made Gravalax, made from a 3lb Trout that had been line caught by one of his friends at work. After filleting it, covering it in Dill and salt for a few days, then putting it in the deep freeze for another couple of days, we had it sliced with some rye bread, and new potatoes with dill.
I thought it would be a bit strong at first, but it's not at all - tastes like very good smoked salmon.
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